Other Information:Wine agged during 2.5 years in wooden barrels + 10 months in tank to finish the natural alcoholic fermentation that stopped after 2 years. I had to add yeast to finish the sugars last June 2018. Malolactic fermentation completed., +15mg SO2 after alcoholic Fermentation, Not bottle yet (spring 2019)
Loire, France My philosophy is to produce wines and ciders reflecting the diversity and richness of the terroirs of the Loire Valley / Normandy and to promote through various cuvees the complementarity of cultivars: grapes as Chenin blanc, Cabernet franc, Grolleau noir, Grolleau gris, Gamay as well as apples, pears. I work only with gravity and give the wines time to finish their natural processes without adding any additives.